Directions

In a medium sauce pan bring vegetable stock and quinoa to a boil, then cover and reduce to a simmer fo 15 minutes or until all the liquid has been absorbed. Set aside and allow to completely cool.

In a small bowl combine the ingredients for the dressing and whisk together until combined, set aside. In a large bowl combine the cooled quinoa, kale, almonds, cauliflower, herbs and mix until combined. Add the dressing and serve immediately.